Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Martha's French Toast with Grand Marnier 3.5 (49) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 19, 2020 Rate PRINT Share Yield: 12 slices "This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish. Ingredients 6 large eggs 2 ½ tablespoons orange-flavored liqueur, such as Grand Marnier 1 tablespoon sanding sugar, plus more for serving Coarse salt 1 ½ teaspoons finely grated orange zest plus 2 tablespoons juice 1 ¼ cups whole milk 6 tablespoons sunflower oil 3 tablespoons unsalted butter, plus more for serving 1 loaf brioche (20 ounces), cut into ½-inch slices Pure maple syrup, for serving Directions In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined. In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup. Matthew Hranek Cook's Notes Always zest your citrus before juicing -- it's much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.When Martha made this recipe on "Martha Bakes," she halved the ingredients. Originally appeared: Everyday Food, May 2011 Rate It PRINT